Pumpkin Bundt Cake with a Cream Cheese Swirl
A luscious pumpkin bundt cake with a cream swirl and maple frosting with chopped pecans.
Servings: 14 Slices
Calories: 454kcal
Equipment
Ingredients
Cream Cheese Swirl
- 8 oz cream cheese softened
- 1/4 cup cup butter softened
- 1/2 cup granulated sugar
- 1 egg
- 2 tbsp all purpose flour
- 1 tsp vanilla extract
- 1/2 tsp maple extract
Pumpkin Cake
- 2 cups flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 salt
- 1/2 cup unsalted butter softened
- 1 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 cup pumpkin puree
- 1/4 cup vegetable oil
- 2/3 cup milk
Maple Frosting
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 tsp maple extract
- 1 cup powdered sugar sifted
- chopped pecans to garnish
Instructions
- Preheat oven to 350˚, prepare the pan by spraying with pan release, or coating with pan paste, or using butter and flour
- Make the cream cheese swirl: beat all the filling ingredients together until smooth, set aside until ready to use
- Make the cake: sift the dry ingredients together, the flour through the salt, set aside
- Beat the butter and sugar until fluffy
- Add in the eggs one at a time, then beat in the extracts, pumpkin, milk and the oil
- Add the wet ingredients to the dry ingredients and stir to combine
- Pour half of the batter in the prepared bundt pan
- Drop the cream cheese mix in on top
- Then pour the rest of the batter over the top, and use a knife to gently swirl it together with the cream cheese
- Bake in the preheated oven for just about an hour
- Test with a toothpick to check for doneness
- Cool in the pan for 10--20 minutes then turn the pan over on a cooling rack to finish cooling
- Gently ease the cake out of the pan
- If it sticks a little bit that's OK you're going to frost it!
- Make the icing: melt the brown sugar, butter, and milk together on the stovetop until it boils, reduce the heat and let it boil for 1 minute
- Remove from the heat, whisk in the extracts, then cool for 5 minutes
- Then stir in enough of the sifted powdered sugar to make a pourable icing
- Pour over the cake, add pecans as desired
Video
Nutrition
Serving: 1 Serving | Calories: 454kcal | Carbohydrates: 63g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 154mg | Potassium: 139mg | Fiber: 1g | Sugar: 47g | Vitamin A: 3350IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
